Aphelion

Cut the pork into 1 cm pieces, put the pieces on a sheet of oiled paper, cover with a second sheet and beat it off. Sprinkle the meat on the 2 sides with a mixture of salt, pepper, ground coriander and sugar, refrigerate for half an hour. Fry the pork in oil until ruddy, fold in the pan, add the wine, fry for 1 minute over a high heat, then reduce the heat and simmer under the lid for 20-30 minutes until soft. If after this time the sauce does not become thick, remove the meat, and evaporate the sauce until the syrup is thick. Pour the sauce over the meat and garnish with coriander greens.